Directions:

In a med-large sauce pan, boil water. Add coarse sea salt to water before pasta. Cook 4 minutes. Drain in a colander. Drizzle with oil and shuffle it around to prevent it from sticking. Season seafood with fresh black pepper, garlic powder and Mrs. Dash, but NOT salt. Heat 1 tablespoon of olive oil with 2 tablespoons of coconut oil on medium heat. Add scallops first. Once it is brown on one side, turn over. After 2 minutes have passed add the other seafood. Add half of the 1 tablespoon of tamari, and stir vigorously. Add white wine. Then add coconut milk and continue to stir. (Note: after adding the other seafood, do NOT cook longer than 3 minutes; otherwise instead of chewy…it will be rubbery) Remove from heat source add greens and mix to wilt them a little, then set aside.

Add another pan to the previous heat source and place the remaining olive oil (1 tablespoon) in the pan. Add mushrooms and cook for 2 minutes. Then add snow peas, and shredded carrots. Cook for 4 minutes and add to the seafood pan. Toss all ingredients together and add the green onions. This is done without heat source.

Finally add your pasta slowly and serve. Bon appétit!

~ Go easy on the salt and the tamari soy sauce if you have high blood pressure, as you may prefer to use one or the other, or just skip it. I occasionally make my own egg and springrolls, but did not make this one in the photo. I prefer to eat an egg/springroll with this dish because I like a fiesta in my mouth! 🙂